| Title | Waste Orange Peels as a Feed Additive for the Enhancement of the Nutritional Value of Tenebrio molitor |
|---|---|
| ID_Doc | 13689 |
| Authors | Kotsou, K; Chatzimitakos, T; Athanasiadis, V; Bozinou, E; Adamaki-Sotiraki, C; Rumbos, CI; Athanassiou, CG; Lalas, SI |
| Title | Waste Orange Peels as a Feed Additive for the Enhancement of the Nutritional Value of Tenebrio molitor |
| Year | 2023 |
| Published | Foods, 12, 4 |
| Abstract | Lately, additional attention is being placed on edible insects, since they constitute an excellent, cost-efficient source of proteins with a low ecological footprint. Tenebrio molitor was the first insect that was considered edible by EFSA in 2021. This species can replace conventional protein sources and thus, it has the potential to be used in many different food products. In the present study, a food by-product that is commonly produced (i.e., albedo orange peel waste) was used as a feed additive for T. molitor larvae, in an effort to further improve the circular economy and enhance the nutritional value of the insects. To this end, bran, which is commonly used as feed for T. molitor larvae, was fortified with the albedo orange peel waste (up to 25% w/w). Larval performance, in terms of larval survival and growth, as well as the larval nutritional value, i.e., the content of protein, fat, carbohydrates, ash, carotenoids, vitamins A and C, and polyphenols, was evaluated. Based on the results, the increase in the percentage of orange peel albedos in T. molitor feed resulted in a subsequent increase in the content of larvae in carotenoids and vitamin A up to 198%, in vitamin C up to 46%, and an increase in the protein and ash content up to 32% and 26.5%, respectively. Therefore, the use of albedo orange peel waste for feeding of T. molitor larvae is highly recommended, since it results in larvae with enhanced nutritional value and at the same time, the utilization of this feeding substrate further lowers the cost of insect farming. |
| https://www.mdpi.com/2304-8158/12/4/783/pdf?version=1676189925 |
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